• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Bite

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Bite?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Peach and ginger chutney

Peach and ginger chutney

Publication: Listener

Listener

Ratings: 5.0 / 5 FROM 2

Peach and ginger chutney

5.0 / 5 FROM 2

Ingredients

3 cm Ginger, knob
1 kg Peach
1 kg Brown sugar
1 stick Cinnamon
1 tsp Mustard seeds
1 Green chilli, small
2 Onions
2 Apples
2 cups Spiced vinegar
1 handful Mint leaves

Directions

  1. Cut the peaches into thick chunks and discard the stones. Peel the ginger and grate it finely, then mash it to a wet paste with the flat side of a heavy knife. Put the peaches, sugar and ginger paste into a heavy-based pan and add the cinnamon stick.
  2. Chop the chilli very finely and fold into the peaches along with the mustard seeds. Peel and finely chop the onions and grate the apples. Add to the pan, pour in the spiced vinegar and mint, and bring to a boil. Reduce the heat to a lazy and sloppy simmer, cooking for 1 hour until thick.
  3. Remove the cinnamon stick and pour into bottling jars. Seal and store in a cool dark pantry.

Tip: The success of this dish relies on the peaches being ripe and sweet, to offset the saltiness of the prosciutto. Use golden queens or yellow-fleshed fruit.

Your rating?
comment

http://www.bite.co.nz/recipe/7207/Peach-and-ginger-chutney/

Collections you may like

Spicy baking

Spicy baking

Savoury preserves

Savoury preserves

Quick pickles

Quick pickles

Fermented foods: From miso to sauerkraut

Fermented foods: From miso to sauerkraut

Stories you may like

Scoby drinks and other probiotic, fermented foods

Scoby drinks and other probiotic, fermented foods

Suzanne Dale
Preserving: How to sterilise jars

Preserving: How to sterilise jars

Kathy Paterson
Preserving: Bottling using the overflow method

Preserving: Bottling using the overflow method

Kathy Paterson

Silver Fern Farms suggests

Great Beef. Fresh Inspiration.

Great Beef. Fresh Inspiration.

Silver Fern Farms

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • Fresh fruit trifles

    Fresh fruit trifles

  • My famous bacon and egg pie

    My famous bacon and egg pie

  • THE salted caramel cookies

    THE salted caramel cookies

  • Hot night avocado and cucumber salad

    Hot night avocado and cucumber salad

  • Hot-smoked salmon and potato hash cakes

    Hot-smoked salmon and potato hash cakes

  • Eskimo lolly cake

    Eskimo lolly cake

Receive weekly emails & save favourite recipes

register now

Trending

  • Meal Planner's Club: Feb 11

  • Annabel Langbein's poolside picnic

  • Lunchbox fillers

  • Preserving your summer fruit

  • Get the idea: Late summer barbecues

  • Summer berries

  • How to scale, gut and fillet a fish

  • Lots and lots of sandwich ideas

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Peach and thyme Tom Collins

    Peach and thyme Tom Collins

  • South-East Asian curry base

    South-East Asian curry base

  • Peach and chilli chutney

    Peach and chilli chutney

  • Duck, farro, crispy sage and peach salad

    Duck, farro, crispy sage and peach salad

  • Delicious old-fashioned jam recipes

    Delicious old-fashioned jam recipes

  • Cabbage with ginger and coconut cream

    Cabbage with ginger and coconut cream

  • Rosemary chicken parcels with fruity salsa

    Rosemary chicken parcels with fruity salsa

  • Roasted peaches with bourbon, maple and pecans

    Roasted peaches with bourbon, maple and pecans

bite.co.nz
  • facebook
  • twitter
  • pinterest
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top